Mexican Filled Shrimp

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 36 jumbo shrimp, deveined, and open (like a butterfly)
• 3 cups manchego cheese, grated
• 300 g bacon
• 1 1/2 cups sour cream
• 1/2 cup mayonnaise
• 3 chipotle chiles
• 2 garlic cloves, minced
• 1/2 cup butter, melted
• 1/2 cup olive oil
• fresh parsley leaves, to decorate
• salt and pepper

Recipe

• 1 place the open shrimp over a flat surface and season with salt and pepper to taste.
• 2 fill each shrimp on the open back part with 1 tablespoons manchego cheese.
• 3 close the shrimp and secure them by rolling around them a slice of bacon. secure with toothpicks and take them to the fridge 2-3 hours.
• 4 note: you can cut thin strips of the cheese instead of grating it and that way you can skip the refrigeration time.
• 5 for the sauce: in the food processor (or in a blender) put the sour cream with the mayo, the chipotle chiles, the minced garlic and salt & pepper of your taste). put it in the fridge until used to serve.
• 6 in a large skillet, heat the butter and olive oil. place 4-5 shrimp at the time and fry them until the bacon is thoroughly cooked (10 minutos approximately for each shrimp).
• 7 take the shrimp out and place them over a papel towel to absorb excess oil.
• 8 serve with the chipotle sauce prepared and decorate with some parsley leaves.